This is a fast dish suitable for weight loss people, nutritious and healthy, and particularly easy to make. In autumn, when the weather is getting cooler every day, making this healthy soup is especially suitable for the whole family to enjoy together!
Ingredients: (This is 8 servings, according to the proportion of discretion)
Chicken breast 1350 g; salsa sauce 900 g; chicken broth 5 cups; cumin 1 tbsp; paprika 1 tbsp; chili paste 1 tsp; salt 1 1 1/2 tsp pepper; 1/4 tbsp garlic powder, 800 g black beans, washed and drained; corn kernels washed and drained; 1 lemon
Seasoning: corn flakes; sour cream; coriander; shallots
method:
Pour the sauce and chicken broth into the rice cooker and add the chicken breast so that some liquid is underneath. In a small bowl, mix cumin powder, paprika, chili paste, salt, pepper and garlic. Stir well and pour into a pan. Add the beans, corn and lemon juice. Then stir thoroughly, cover and cook for 6-8 hours on low heat and 4-6 hours on high heat.
Near the last 30 minutes, cut the chicken into strips. Let's continue cooking for 30 minutes.
Mexican chicken corn soup is stewed and served with tortilla slices, sour cream, parsley and shallots. Enjoy!
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